Chili Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
376 kcal
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Course
Main Course
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Cuisine
American
Chili Recipe
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My easy-to-make Chili Recipe is packed with ground beef, beans, and plenty of flavor!
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Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped (280g)
- 1 bell pepper green or red, chopped (140g)
- 4 garlic cloves minced
- 1 pound ground beef (450g)
- 1 tablespoon tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- 1 (14.5-ounce/411g) can diced tomatoes
- 1 (8-ounce/226g) can tomato sauce
- 1 (16-ounce/454g) can red kidney beans rinsed and drained
- 1 (16-ounce/454g) can pinto beans rinsed and drained
- 2 cups beef broth (480mL)
To serve:
- shredded cheese
- sour cream
- Tortilla or corn chips
- sliced green onions
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until slightly softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- Add the ground beef and cook for about 5 minutes, breaking into small pieces with a wooden spoon until no longer pink.
- Reduce the heat to medium. Add the tomato paste and cook for 1 minute. Add the chili powder, cumin, oregano, salt, cayenne, and black pepper. Cook for 1 minute, stirring frequently, until the spices are aromatic.
- Stir in the diced tomatoes, tomato sauce, kidney and pinto beans, and beef broth. Scrape the bottom of the Dutch oven to loosen any browned bits and bring to a simmer.
- Reduce the heat to medium-low, and simmer, uncovered, until the chili thickens, 25 to 30 minutes. Season with more salt and pepper to taste. Serve topped with shredded cheese, sour cream, tortilla crisps, and sliced green onions, if you like.
Notes
- Serving a crowd? Consider setting up a buffet station for your guests to serve themselves. Set up your chili in a slow cooker to keep it warm. Then, lay out all your favorite toppings so everyone can make their own ideal bowl. To keep your chili bar fresh for a while, place toppings in the wells of a muffin tin nestled inside a 9x13 filled with ice; this will keep your perishable toppings cold and separated.
- Make the chili ahead for the best flavor. As with most soups and stews, chili tends to taste even better the next day! I like to make a batch on my meal prep day and then enjoy it later in the week.
- If your chili gets too thick, add a splash of broth (or beer!) to thin it back out to your preferred consistency.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
37g
(12%)
Protein
22g
(44%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
40mg
(13%)
Sodium
829mg
(35%)
Potassium
1007mg
(29%)
Fiber
12g
(48%)
Sugar
5g
(10%)
Vitamin A
1612IU
(32%)
Vitamin C
29mg
(32%)
Calcium
108mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 829mg | 35% |
| Potassium | 1007mg | 21% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 1612IU | 32% |
| Vitamin C | 29mg | 32% |
| Calcium | 108mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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